Sourdough Crinkle Cookies
These sourdough chocolate crinkle cookies feature a striking contrast from the rich chocolate cookie that peaks through the white powdered sugar coating. These fudgy cookies are sure to be a hit.
Ingredients
- 8 tablespoons unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 3 large eggs
- ½ cup sourdough starter 100% hydration (see note)
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 2 cups all purpose flour
- 1 cup powdered sugar
Instructions
- In a large microwave safe bowl, melt the butter for 30 seconds. If the butter is not completely melted, give it a stir, and continue to microwave at 15 seconds intervals, stirring after each cycle until completely melted.
- Add the sugar, brown sugar and vanilla to the bowl and stir until completely mixed. Add the sourdough starter, eggs, salt, baking powder and cocoa powder. Stir until smooth.
- Add the flour and continue to stir until just fully combined.
- Cover the bowl with plastic wrap and chill for at least 1 hour, up to 24 hours.
When Ready to Bake
- Roll the cookies into approximate 1¼ inch cookie dough balls. Roll them in the powdered sugar and place on a large baking sheet lined with parchment. Space the cookies approximately 2 inches apart.
- Bake at 375℉ for 12-14 minutes.
Notes
100% hydration starter refers to sourdough starter that is fed equal parts water and flour by weight.
Nutrition
Calories: 109kcalCarbohydrates: 19gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 95mgPotassium: 54mgFiber: 1gSugar: 12gVitamin A: 98IUCalcium: 23mgIron: 1mg
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